Peppers:, halved brushed with olive oil, baked in a very hot oven until the skin blisters and blackens.Place in a plastic bag 10 minutes, then remove blackened skin, and chop coarsely.Heat the 2 tab ...
Wash peppers, remove tops and seeds.Place them upright in 2 quart micro-proof casserole. Pour water over bottom of dish and cook, covered, on high for 2 minutes.Drain water. Let peppers stand while ...
1\tPlace cabbage in a colander. Pour boiling water over cabbage. Drain well.2\tMelt butter in a large skillet. Add cabbage. Stir in lemon juice. Cook and stir about 5 minutes, or until cabbage is pi ...
Preheat oven to 400\u00b0F Toss potatoes, olive oil, and rosemary in large bowl to coat. Sprinkle with salt and pepper; toss again.Coat large rimmed baking sheet with nonstick spray. Transfer potato ...
Mix all ingredients together. (I let it sit in the fridge overnight to let the flavours blend and have found it tastes a bit better than eating it right away.).Number Of Servings:makes about 3 cups ...
In a food processor or blender, puree all the ingredients.Pour into a plastic container. ...
In a large saucepan over medium heat, warm the oil.Add the onion, carrots, and celery.Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.Add the garlic and cook until ...
Mix tomato juice, vinegar, sugar, ketchup and garlic.Cook 30 Minutes.Cut stem end off of banana peppers and remove seeds (use rubber gloves if making hot peppers).Stuff 1 Vienna sausage (or hot dog) ...
Preheat oven to 180\u00b0/gas 4.Melt butter in large pan.Add onion; saute.Stir in flour & cook for about 30 secs before gradually adding milk.Bring to a simmer & cook for a couple of minutes until y ...
Preheat the oven to 375.Scrub the potatoes and pierce the skins with a fork. Bake the potatoes for 1 hour, or until tender. Cut a 1-inch lengthwise strip from the top of each potato. Carefully scoop ...